Mushroom-Lover's Rigatoni With Cremé Fraîche

If you’re a mushroom-lover, this is the pasta dish for you. It’s chock-full of three kinds of fresh mushrooms (2 pounds of them) that contribute their own flavors and textures—meaty, hearty portobello; super savory, tender shiitake; and earthy, chewy cremini.

We cook them in stages so the tougher mushrooms cook longer and the more delicate shiitakes cook less so they hold their shape. The touch of crème fraîche in the sauce gives the dish a stroganoff-like flavor; substitute full-fat sour cream if you can’t find it.

Ingredients

4 ounces uncooked whole-wheat or spelt tortiglioni or rigatoni pasta

1 pound portobello mushrooms

8 ounces shiitake mushrooms

3 tablespoons olive oil

1 1/2 tablespoons chopped fresh thyme

5 garlic cloves, minced

8 ounces cremini mushrooms, quartered

1 1/2 tablespoons lower-sodium soy sauce

1/4 cup crème fraîche

3/4 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 cup chopped fresh flat-leaf parsley

Nutritional Information

Calories 313

Fat 17g

Satfat 5g

Unsatfat 10g

Protein 10g

Carbohydrate 34g

Fiber 6g

Sugars 7g

Added sugars 0g

Sodium 609mg

Calcium 7% DV

Potassium 29% DV

Calories 313

Fat 17g

Satfat 5g

Unsatfat 10g

Protein 10g

Carbohydrate 34g

Fiber 6g

Sugars 7g

Added sugars 0g

Sodium 609mg

Calcium 7% DV

Potassium 29% DV

How to Make It

While pasta cooks, remove stems from portobello and shiitake mushrooms; reserve for another use (such as making stock). Scrape out black gills from underside of portobello caps with a spoon; discard gills. Cut each portobello cap in half; cut each half crosswise into 1/2-inch slices. Cut shiitake caps into 1/2-inch slices.